“The Scots couldn’t do it, but Harvard will!” Commemorating the Head of the Charles regatta which was fantastic this year, and our fun rivalry with England, we have been serving The Beaten Englishman cocktail. Made with Beefeater Gin, Campari, King Ginger, Cointreau and a splash of lime juice, The Beaten Englishman is served straight up in a martini glass with an orange peel garnish, and is available at Beacon Hill Hotel & Bistro throughout the entire month of October 2014.
What better way to enjoy a leisurely and possibly even sultry summer day or evening than eating bistro-fare al fresco? Beginning May 15th, 2014, surprise that special someone with a gourmet meal of your choosing. Guests pick from our normal lunch and dinner menus and need only call 1-hour ahead to place their order “Picnic Style.” Your meal will be tucked away in a rustic picnic basket along with a blanket for leisurely picnic-dining. Grab that special someone and get outside! Available Monday through Friday from 11:30AM to 3:00PM, and during our dinner hours seven days a week.
Please call 617-723-7575 for reservations.
How many movies have been made about ups and downs of Thanksgiving Day? Why not ease your life and leave the cooking to us! On Thursday, November 28th, join us at Beacon Hill Hotel & Bistro. Celebrate with your friends and family in our dining room. From 1:00PM to 10:00PM, we will be serving a multi-course holiday feast ($61 per person, optional wine pairing for $29) with choices to satisfy everyone in your party. No slumped shoulders or un-enticed palates. And no dishwasher duty. Reservations are necessary and can be made by calling 617-723-7575.
Click here to view the menu.
Since we opened our fireplace bar eight years ago, we have held aside certain special nuggets of pleasure solely for our bar menu. Smaller plates which married well with our cocktails and wine by the glass. After hearing for years, “Wouldn’t it be nice if those items were available in the dining room as well…”, we have changed our menu to do just that. Our new, and newly formatted, menu not only integrates the two separate menus, it gives new emphasis to Executive Chef Josh Lewin’s delicious and creative appetizers. While your favorite dishes are still there, there is much much more. Come on in and give it a try!
Click here to view our new menu.
We’ve joined more than 100 other restaurants in the James Beard Foundation’s (JBF) Taste America® Local Dish Challenge. Restaurant go-ers nationwide are showing their local pride by participating in this social media-driven competition, which is part of the James Beard Foundation’s Taste America®: “Local Flavor from Coast to Coast,” 10-city tour exploring America’s diverse culinary diversity in Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, Washington, D.C., September 20 through October 19, 2013.
Chef Josh Lewin has chosen to feature chilled corn and dill veloute, pickled clams, fennel and pink peppercorn brittle ($9) to showcase the best of the local food scene in Boston, MA, from September 1 through October 31, 2013. Beacon Hill Hotel & Bistro will donate $1 from each dish sold to the JBF Taste America® Education Drive, which supports JBF’s educational programs on topics surrounding our country’s food system. Help us win the local competition and raise funds for the Pine Street Inn by ordering the dish and posting a picture of it on Instagram using: #JBFTasteamerica and the hashtag of your city.
Example: “Just had this savory #jbftasteamerica dish from @jlewin @beaconhillhotel featuring delicious local produce in #Boston.”
This summer, we are celebrating all the tastes and flavors New England has to offer with a brand new seasonal menu. Executive Chef Josh Lewin has revamped the menu to feature everything from a Lobster Roll with Spiced Crème Fraiche, Heirloom Corn Polenta, Local Egg and Summer Pickle, to Brooks Cloud Farm Lamb, Fresh Cranberry Beans, Pickled Fidlleheads and East Coast Halibut in Kombu Broth, Leeks, Potato, Puffed Rye. With an emphasis on the wide array of ingredients coming straight from local farms and fishermen, these delicious dishes will more than satisfy and won’t be available forever. So enjoy these fantastic flavors while you can! Pictured: House Made Merguez Sausage, Potato Turnip Salad, Spicy Bread Crumb
In celebration of the Fourth of July, we are exercising our independence and going all-American this Thursday, July 4th, 2013. From 5:30PM to 11:00PM we are celebrating all things “4″ by offering a 4-course seasonally inspired meal for $44 per person (tax and gratuity not included). Located just steps from the Esplanade, start your celebrations early with Chef Lewin’s menu featuring Grilled Asparagus with Gremolata & Sauce Gribiche; Fresh Pasta, Woodbury’s Clams, Peas & House Made Ham and; Spiced Lamb Sausage with Potato Turnip Salad and Sourdough Crumb. End on a sweet note before the famed Boston Pops perform and the iconic firework display with our Mixed Berry Shortcake. 4 courses for $44 on the 4th? Why not grab a few friends and make it a party of 4? Space is limited and reservations are recommended. Regular menu also available.
For reservations please call us at 617-723-7575
Soft shell crab season is traditionally marked with the first full moon in May, when the blue crab begins to shed its outer shell to accommodate for its summer growth. During this molting stage, the blue crab is monitored closely before the shell starts to harden again to make sure consumers receive the highest quality crabs. At Beacon Hill Hotel & Bistro, Lewin approaches all his culinary ventures by incorporating fresh and local ingredients and will be serving Corn Meal Fried Soft Shell Crab with Arabic Salad and Za’atar Gremolata Yogurt ($14) beginning Monday, May 6th, 2013.
As we move toward Spring, we are constantly updating our menu to include the best that our excellent cadre of dedicated growers, farmers and cheesemakers have to offer. We at Beacon Hill Hotel & Bistro are especially proud of these close working relationships.